INGREDIENTS

INSTRUCTIONS

This is current recipe from the web site: La Cuisine de Veronique,
www.erols.com/violares/cuisine/vero.htm, which I maintain for Veronique.
Just so there's no confusion her recipes and her newsletter are FREE.
Separate the egg yolks and egg whites. Boil the salmon with water &
teaspoon of salt. In a small bowl soak the bread slices in milk for a few
seconds or until they are saturated. In large bowl mix the bread and the
salmon (This will be very mushy). Add the two egg yolks to the bread and
salmon mixture. Stir well and add the salt, pepper, thyme, and italian
seasoning.
In a separate bowl whip the egg whites until firm. Add the egg whites very
slowly into the salmon mixture trying not to break them. Now you will need
the round oven pan. Try to use a pan about 9 inches in diameter and 3
inches deep. We try to have about 1.5-2 inches of salmon mixture covering
the pan. Grease the pan with butter or shortening. Pour the salmon mixture
into the pan and smooth it out to the sides. Cook in the oven at 350 for
about 20 minutes. One can test with a regular knife too by inserting it
into the pan. If the knife is relatively clean upon removeal then salmon
cake is ready.
Posted to EAT-L Digest 26 Jan 97 by Peter Viola
<Peter_Viola@CCMAIL.VA.GRCI.COM> on Jan 27, 1997.

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